Prepare the Curry Paste:
In a blender, combine all ingredients. Purée until all ingredients
are thoroughly blended. Pour mixture into a large stockpot and cook
over a low flame for about 4 hours. Set aside.

Prepare the Sauce:
In a medium saucepan, combine all ingredients. Bring mixture to
a simmer over low heat. Simmer for 45 minutes. Set aside.

Prepare the Shrimp:
In a sauté pan over medium heat, add the olive oil. Once
the oil is hot, add the shrimp and sauté until they are almost
pink. Quickly add the sauce and the pineapple cubes. Continue cooking
for about 5 minutes.

To serve:
Place 4 ounces of jasmine rice in the center of each plate. Pour
shrimp curry, approximately 10 shrimp per person, over rice. Garnish
with a julienned kaffir lime leaf.